Ingredients:
1) 3 cups biscuit baking mix
2) 1/4 cup granulated sugar
3) 1 cup milk
4) 1 cup (1/2 pint) heavy cream
5) 3 tablespoons confectioners' sugar
6) 4 cups (1 quart) fresh strawberries, sliced
Directions:
1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with
cooking spray, set aside.
2. In a medium bowl, combine biscuit baking mix, granulated sugar, and
milk; mix well. Spread batter into prepared baking dish.
3. Bake 30 to 35 minutes, or until golden and a wooden toothpick
inserted in center comes out clean; let cool completely.
4. In a large bowl, with an electric beater on medium speed, beat heavy
cream and confectioners' sugar until stiff peaks form.
5. Cut cake into 9 squares, then cut each square in half horizontally.
Place bottom squares on individual serving plates or a large serving
platter. Evenly distribute sliced strawberries, then whipped cream
mixture evenly over squares, reserving some of each for garnish.
Place remaining cake squares on top. Garnish with reserved whipped
cream and strawberries. Serve, or cover loosely and chill until ready to
serve.
Note:
The best way to serve this strawberry shortcake is to prepare the
shortcake, whipped cream, and strawberries. Then cut and assemble only
as many servings as you need. Cover the remaining shortcake and chill
the remaining whipped cream and strawberries until additional servings
are needed.
Very Berry Sundaes
Ingredients:
1) 2 1/4 cups fresh strawberries, halved
2) 2 1/4 cups mixed fresh berries (See Note)
3) 3 tablespoons sugar
4) 2 teaspoons grated orange rind
5) 2 tablespoons orange liqueur or 2 tablespoons orange juice
6) 1/2 teaspoon chopped fresh mint
7) 3 cups fruit sorbet
Directions:
1. In a large bowl, combine all ingredients except sorbet, tossing
lightly to blend. Cover and chill up to 2 hours.
2. Scoop 1/2 cup sorbet into each of 6 serving dishes. Spoon berries
evenly over sorbet in each dish. Serve immediately.
